Coconut Cream Pie
1 All-Ready Piecrust
2/3 cups sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
4 egg yolks, beaten
1 tbsp vanilla
3/4 cups shredded coconut (I prefer frozen)
2 tbsp softened butter
coconut for garnish
Place pie shell in pyrex piepan and bake according to package instructions. (450 for 9 minutes). Combine sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir some of the hot mixture into the beaten egg yolks quickly,with a whisk. (Note: This step is really important because the eggs have to be gradually shocked into combining with the hot mixture. If this is done too quickly, or not stirred while you are mixing it, the eggs can scramble and leave you with gross cooked egg pieces in your pie). Pour back into hot mixture, stirring constantly, and boil for 1-2 minutes. Remove from heat. Add butter, coconut, and vanilla. Pour into pie shell. Press plastic wrap onto filling. Refrigerate at least 2 hours, but no longer than 48 hours. Remove plastic wrap. Top with whipped cream. Garnish with coconut.
Whipped Cream Topping
1 cup heavy cream
1/2 cup confectioners sugar
1 -2 tsp vanilla
Chill bowl and beaters in the freezer for at least 30 minutes. Combine ingredients and beat until stiff.
Place piecrust in pyrex piepan. Trim and flute edges. Prick the bottom of the crust with a fork:
Gradually add milk to the dry ingredients:
Heat and stir with a whisk until it begins to thicken and appear glossy:
Pour some of the hot mixture into beaten egg yolks and whisk quickly.
For the whipped cream: Beat whipping cream, sugar, and vanilla in a chilled bowl.